Description
This easy and indulgent Oreo Dump Cake combines chocolate pudding, a chocolate cake mix, and Oreo cookies into a moist, decadent dessert perfect for any occasion. With just five main ingredients and simple steps, you can make a crowd-pleasing treat topped with whipped cream and optional mini chocolate chips for extra delight.
Ingredients
Scale
Main Ingredients
- 24 Oreo cookies, roughly chopped
- 1 box (3.9 oz) instant chocolate pudding mix
- 2 cups cold milk
- 1 box (15.25 oz) chocolate cake mix
- 1/2 cup unsalted butter, melted
Toppings
- 1 cup whipped topping (such as Cool Whip)
- 1/2 cup mini chocolate chips (optional)
- Extra Oreo cookies for garnish (optional)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish to prevent sticking.
- Layer Oreos: Evenly spread the roughly chopped Oreo cookies across the bottom of the prepared baking dish to create the base layer.
- Prepare Pudding: In a medium bowl, whisk together the instant chocolate pudding mix and cold milk until thickened, about 2 minutes, then pour the pudding evenly over the Oreo layer.
- Add Cake Mix and Butter: Sprinkle the dry chocolate cake mix evenly over the pudding layer. Drizzle the melted butter over the entire surface to moisten the cake mix for baking.
- Bake: Place the baking dish in the preheated oven and bake for 35 minutes, or until the top is set and slightly crisp. Then remove from the oven and let it cool for 10 minutes.
- Finish and Serve: Spread the whipped topping over the cooled cake. Sprinkle the mini chocolate chips and extra Oreo cookies on top, if desired. Serve warm or at room temperature for best taste.
Notes
- You can substitute milk with almond or oat milk for a dairy-free version, but pudding mix may need to be compatible.
- Using cold milk is important to properly thicken the instant pudding.
- For extra crunch, reserve some Oreos to crush and sprinkle on top as garnish.
- Letting the cake cool slightly before topping with whipped topping ensures it doesn’t melt too much.
- The butter can be lightly browned for a nuttier flavor before drizzling over the cake mix.
- Store leftovers covered in the refrigerator, and it tastes great slightly warmed the next day.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 28 g
- Sodium: 250 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 30 mg
